Cocktail Recipes

Sangria

Red Wine Sangria by Columbia Restaurant

sangria recipes

  • Simple syrup (see below)
  • 1 orange
  • 1 lime
  • 1 375 ml bottle of Sangre de Toro wine (or any other red Rioja wine)
  • 1 oz Torres 5 Brandy (or substitute any Spanish Brandy)
  • Splash of lemon-lime soda
  • Cherries for garnish

Simple Syrup Recipe

To make simple syrup, combine one part water and one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use.

Cut orange and lime in half. Fill large pitcher with ice and combine the wine, Brandy, lemon-lime soda, the juice of half of an orange and the juice of half of a lime. Stir. Add simple syrup to obtain desired sweetness. Slice remaining orange and lime into thin slices. Garnish glasses with orange, lime and cherry.

White Wine Sangria

by Tony Abou-Ganim

  • 2 bottles of Pinot Grigio, 750 ml each
  • 8 oz calvados
  • 8 oz Cointreau
  • 8 oz simple syrup
  • 12 oz freshly squeezed orange juice
  • 12 oz freshly squeezed lemon juice
  • 12 oz freshly pressed Granny Smith apple juice
  • 3-4 lemons, cut into quarters
  • 12 strawberries, sliced
  • 2 apples, sliced
  • 2 Bartlett pears, sliced
  • Green and red grapes, sliced
  • 3-4 small oranges, cut into quarters
  • Chilled 7UP as needed

Place ingredients, excluding 7UP, into a large glass container; cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with 7UP; stir gently to mix. Serve in fruit-filled wineglasses.

 

Sake Sangria 

by Kathy Casey

  • 1 750 ml bottle of sake
  • 6 Tbsp of local honey
  • 2-inch piece of fresh ginger, peeled and thinly sliced
  • 1 stalk fresh lemongrass, halved lengthwise and cut into several one-inch pieces
  • 1/2 of a lemon, thinly sliced
  • 1 small tangerine, thinly sliced
  • 1 large plum or apricot, pitted and cut into thin wedges

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice and include some of the fruit in each serving.

sake sangria by kathy casey

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